Post by Chris in NM on Dec 26, 2002 8:46:45 GMT -6
I got the following in the 1964 "The Bisquick Cookbook". It is hardcover and has all the original recipes in it, plus variations of all the basic recipes. This is the basic recipe for "Short Pie". There are about 8 to 10 variations on this in the index. If you would like some of the variations, please let me know and I will post them on the Message Board. Enjoy! Chris in NM
Short Pie (Pie Crust)
1 c. Bisquick
1/4 c. butter or margarine
3 Tbl. Boiling water
Heat oven to 450 degrees. Place Bisquick and butter in bowl. Add boiling water and stir vigorously with a fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into a 9" pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8 - 10 min.
*This makes a soft, rich, cooky-like crust, an excellent base for highly flavored foods. Use for pie shells, tarts and meat pies. Flour hands lightly to prevent dough from sticking to fingers. Pat out dough evenly to insure uniform browning.
The variations are: chocolate, chocolate mousse, corned beef bake, ice cream sundae, Josephines, fruit mallow, strawberry glace', strawberry or raspberry minute, tarts, teasers and tuna pasties. I am sure there are many other variations in my other Bisquick cookbooks, but these are just from the one. I have old ones and newer ones. My treasures!!!!!!!!!
Short Pie (Pie Crust)
1 c. Bisquick
1/4 c. butter or margarine
3 Tbl. Boiling water
Heat oven to 450 degrees. Place Bisquick and butter in bowl. Add boiling water and stir vigorously with a fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. With fingers and heel of hand, pat evenly into a 9" pie pan, bringing up dough to edge of pan. This may seem skimpy but will not be when baked. Flute edges. Bake 8 - 10 min.
*This makes a soft, rich, cooky-like crust, an excellent base for highly flavored foods. Use for pie shells, tarts and meat pies. Flour hands lightly to prevent dough from sticking to fingers. Pat out dough evenly to insure uniform browning.
The variations are: chocolate, chocolate mousse, corned beef bake, ice cream sundae, Josephines, fruit mallow, strawberry glace', strawberry or raspberry minute, tarts, teasers and tuna pasties. I am sure there are many other variations in my other Bisquick cookbooks, but these are just from the one. I have old ones and newer ones. My treasures!!!!!!!!!